Best 6 Mexican Beef Stuffed Peppers Recipes

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Prepare to tantalize your taste buds with a culinary journey to the vibrant flavors of Mexico! Our Mexican beef stuffed peppers are a delightful fusion of zesty spices, tender beef, and colorful bell peppers. These delectable treats are not only visually appealing but also packed with a symphony of flavors that will leave you craving more.

Our recipe collection features a variety of stuffed pepper recipes, each offering a unique twist on this classic dish. From the traditional Mexican beef stuffed peppers, bursting with the flavors of chili powder, cumin, and oregano, to the vegetarian delight of our quinoa and black bean stuffed peppers, there's something for every palate.

Indulge in our classic Mexican beef stuffed peppers, where succulent ground beef is simmered in a rich tomato sauce, infused with a blend of Mexican spices that dance on your tongue. The tender bell peppers, roasted to perfection, provide a slightly sweet and smoky counterpoint to the savory beef filling.

For a lighter and healthier option, try our quinoa and black bean stuffed peppers. This vegetarian-friendly dish combines the nutty flavor of quinoa with the earthy goodness of black beans, all wrapped in colorful bell peppers. The filling is further enhanced with a zesty tomato sauce, creating a harmonious balance of flavors.

If you're looking for a unique and flavorful side dish, our recipe for roasted poblano peppers is sure to impress. These mild-flavored peppers are roasted until charred and tender, then stuffed with a creamy mixture of corn, black beans, and cheese. Drizzled with a tangy tomatillo sauce, these roasted poblano peppers are a perfect accompaniment to any Mexican-inspired meal.

Don't miss out on our recipe for stuffed pepper soup, a comforting and hearty dish that's perfect for a chilly evening. This flavorful soup is brimming with ground beef, rice, and a medley of vegetables, all simmered in a savory broth. The tender bell peppers add a delightful texture and sweetness to this satisfying soup.

So, gather your ingredients, fire up your stove, and embark on a culinary adventure with our collection of Mexican stuffed pepper recipes. Let the vibrant flavors of Mexico dance on your palate and create memories that will last a lifetime.

Let's cook with our recipes!

STUFFED MEXICAN PEPPERS



Stuffed Mexican Peppers image

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Provided by Jasgirl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
  • Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g

MEXICAN STUFFED PEPPERS



Mexican Stuffed Peppers image

With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 12

6 bell peppers (, stems and tops removed, then seeded and)
1 pound 90% lean ground beef
1 medium onion (chopped, about 1 1/2 cups)
24 ounce jar restaurant style salsa
1 teaspoon chile powder
1 teaspoon cumin
1 cup long grain white rice
2 cups water
1/2 tsp kosher salt
1 cup shredded cheese (, Mexican blend or cheddar)
2 tablespoons chopped cilantro
1/4 cup sour cream (, optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
  • While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
  • Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
  • Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.

Nutrition Facts : Calories 399 kcal, Carbohydrate 42 g, Protein 25 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

MEXICAN STUFFED PEPPERS



Mexican Stuffed Peppers image

Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 16

4 large bell peppers (any colors you like (our favorites were the red & green))
2 teaspoons extra virgin olive oil
1 pound ground chicken (or turkey (I used chicken))
1 tablespoon ground chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can fire-roasted diced tomatoes (with juices, 14 ounces)
1 1/2 cups cooked brown rice (quinoa or cauliflower rice)
1 1/4 cup shredded cheese (Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix))
Sliced avocado
Chopped fresh cilantro
Salsa
Sour cream (or plain Greek yogurt)
Freshly squeezed lime juice

Steps:

  • Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
  • Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  • Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
  • Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

Nutrition Facts : ServingSize 2 pepper halves (without toppings), Calories 438 kcal, Carbohydrate 32 g, Protein 32 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 125 mg, Fiber 5 g, Sugar 8 g

MEXICAN BEEF-STUFFED PEPPERS



Mexican Beef-Stuffed Peppers image

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

MEXICAN BEEF AND BEAN-STUFFED PEPPERS



Mexican Beef and Bean-Stuffed Peppers image

Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor!

Categories     Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 10

1 1/2 cups Fiber One™ original bran cereal
1 can (15 oz) tomato puree
4 medium bell peppers
1/2 lb extra-lean (at least 90%) ground beef
1 medium onion, finely chopped (1/2 cup)
1 can (8 oz) kidney beans, drained, rinsed
1 can (4 oz) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese, if desired

Steps:

  • Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
  • Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish.
  • In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
  • Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 5 g, TransFat 0 g

MEXICAN STUFFED PEPPERS



Mexican Stuffed Peppers image

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided

Steps:

  • Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

Tips:

  • Choose the right peppers: Bell peppers are the most common choice for stuffed peppers, but you can also use poblano peppers or Anaheim peppers. Look for peppers that are firm and have a deep, even color.
  • Cook the rice ahead of time: This will save you time when you're assembling the stuffed peppers. You can cook the rice in a rice cooker, on the stovetop, or in the microwave.
  • Use a variety of fillings: In addition to ground beef, you can also use ground turkey, chicken, or pork. You can also add vegetables, such as corn, black beans, or zucchini, to the filling.
  • Don't overcook the peppers: The peppers should be tender, but still have a little bit of a bite to them. Overcooked peppers will be mushy.
  • Serve the stuffed peppers with your favorite toppings: Some popular toppings include shredded cheese, sour cream, and salsa.

Conclusion:

Mexican Beef Stuffed Peppers are a quick and easy entre that is sure to flavor! With a variety of fillings are feasible by choosing different meat, vegetables and sauces. These can be made ahead of time and reheated for a busy weeknight meal, or served immediately for a special occasion. No matter how you choose to serve them, Mexican Beef Stuffed Peppers are sure to be a hit!

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